This was probably one of the most popular recipes of 2020, especially in the first half of the COVID-induced lockdown. It was almost fun to watch as everyone tried their hands at everything, most starting with a bit of baking. And what is easier to bake than banana bread? Okay, many things but that’s not my point.

Before the lockdown, I never saw making banana bread as a thing. It was that thing I had to toss together when I had some overripe bananas that I didn’t want going totally bad and wasted. So, you can imagine how much wonder and joy I derived from scrolling through so many variations of banana bread in 2020! I must have tried at least 6 different types in that time, it was so fun!

But more than anything else, it made me realise that I needed to find ways to reduce the sugar content of this dish, if it was something I was going to be making long term, and it is! So I went on an adventure; substituted the cups of sugar with pure maple syrup (still sugary but with a lower glycemic index and more anti-inflammatory properties) and substituted the plain flour with whole wheat (higher fibre content and antioxidants and lower glycemic index gain). I also substituted whole milk with nut milk. You can even use water here, as the main purpose is to thin the batter. I did substitute butter with coconut oil purely because of the taste, and not for any health reasons (fun fact: coconut oil holds much higher saturated fat than butter!) So by all means, keep the butter if you’re not willing to risk it all for a little coconut, like I am :) However, I try to use unrefined oil, which in general terms is less risky than the heavily processed butters you’ll find at eye level on your local grocery store shelves. So….. balance.

I particularly love the chocolate surprises in the bread slices; and the fact that it combines a few things I gree up eating together - bananas and peanuts!

So here’s the recipe. Go for it!

Prep Time: 10 mins

baking time: 50 mins

yield: 2 LOAVES

Ingredients

2/3 cup melted coconut oil or unsalted butter
1 cup pure honey or pure maple syrup
4 large eggs
2 cups mashed ripe bananas (3 large bananas)
1/2 cup almond milk (or nut milk of choice)
2 teaspoons vanilla extract
3 & 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/3 cup chopped mixed nuts (peanuts, walnuts, pecans etc.)
1/3 cup dark chocolate chips (and some shavings for the topping)

Instructions:

Preheat oven to 165 degrees Celsius. Grease two 9-inch loaf pans.
In a bowl, combine the flour, baking soda, salt and cinnamon. Set aside.
In another large bowl, whisk together the oil/ butter and syrup/ honey. Then when combined, add the eggs and continue whisking until combined. Then whisk in the milk and mashed bananas.
Gradually fold in the dry ingredients, and when combined, add in the nuts and chocolate chips and stop mixing once combined. Do not overmix.
Pour the batter into your greased pans and top with chocolate shavings and any remaining nuts.
Bake for 50 minutes, or until a toothpick inserted into the centre comes out clean.
Leave to cool before slicing.
Serve with a warm drink or some cold juice….